Aubergine Teriyaki Sushi 0 Full-screen Aubergine Teriyaki Sushi November 28, 2018 Roll up! Roll up! For these sensational tasting sushi pieces which have been delicately created to give a subtly sweet and satisfying flavour that would be a great lunch option for work. Prep: 1 hr Cook: 30 mins Yields: 20 pieces Ingredients For the Aubergine 250g/9oz aubergine/eggplant 4 tbsp. low-sodium soy sauce 4 tbsp. maple syrup 1 tbsp. grated ginger 1 tsp. grated garlic 2 tbsp. sesame oil 1/2 tsp. ground black pepper For the Sushi 680g/24oz sushi rice 720ml/12fl oz water 60ml/2fl oz rice vinegar 2 tbsp. maple syrup 1/2 tbsp. sesame oil 6 sheets Japanese Nori 1 tbsp. sesame seeds, toasted Directions 1. Combine soy sauce, maple syrup, ginger, garlic, sesame oil, and pepper in a bowl. 2. Cut each aubergine into thirds length-wise. Poke all over on the cut surface with a fork. Allow to marinate for an hour in the soy mixture 3. Rinse the rice. 4. Combine rice and water in a stockpot and bring to a boil. 5. Cover, reduce heat to low and cook for 20 minutes. 6. Grill aubergine slices until fully cooked. About 4-5 minutes per side. 7. Slice grilled aubergine into long strips. 8. In a bowl, combine rice vinegar, maple syrup, sesame oil, and sesame seeds. 9. When rice is fully cooked, fluff and toss in the rice vinegar mixture. 10. Assemble the sushi. Lay a sheet of nori on a bamboo mat. Spread cooked sushi rice evenly on top of Nori. Lay strips of cooked eggplant near one edge. Roll and cut into 8 even slices.See more recipes here - http://www.mynutricounter.com/ close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.